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Mutton Curry

Chef.Foodie's picture
Ingredients
  Mutton 500 Gram (With Bones)
  Coriander 20 Gram (4 Dessert Spoon)
  Peppercorns 1 Teaspoon
  Turmeric 4 Gram (1 Teaspoon)
  Red onions 2 Gram (1 Or 2 Onions)
  Mustard seeds 1 Pinch
  Garlic flakes 4
  Ginger piece 1 Inch
  Green chilies 8
  Red onions 30 Gram
  Oil 2 Tablespoon
  Salt To Taste
  Coconut 1⁄2
  Potatoes 225 Gram
  Vinegar 1
For tempering
  Cinnamon piece 1
  Cloves 2
  Peppercorns 3
  Red onion 1
  Oil/Ghee/clarified butter 1 Tablespoon
Directions

1. Cut mutton into 2.5 cm. (1") pieces with the bones. Clean.
2. Grind to a fine paste the coriander, peppercorns, turmeric, red onions (first lot) and garlic.
3. Slit green chiilles, slice ginger and sec-ond lot of onions.
4. Heat oil. Add mustard seeds; when seeds crackle, add sliced onions (second lot) and curry leaves. When onions brown, add mutton and ground spices. Fry lightly.
5. Add ginger, green chillies, salt and enough water to almost cook mutton.
6. Meanwhile, grate coconut and prepare two extractions of coconut milk the first thick, about 1 cup and the 2nd about 2 cups. (For 100, it will be 5 litres and 10 litres.)
7. Peel and cut potatoes into quarters. Add potatoes and 2nd extract of coconut milk to cooked meat with vinegar.
8. Test for salt. When potatoes are cooked, add 1st extract of coconut milk. Bring to boil. Remove.
9. Heat oil (or ghee). Add crushed cinnamon, cloves, peppercorns, sliced onion and curry leaves.
10. When onions brown, pour over curry and mix well.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Meat
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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